Sunday, February 4, 2007

Roquefort Grapes

Preheat oven to 375. Place almonds in a single layer on baking sheet. Toast 5 to 10 minutes, stirring occasionally, until lightly browned. Coarsely chop and transfer to a medium bowl. Whip together cream cheese, blue cheese and heavy cream. Gently fold the grapes into the mixture to coat (you may have to coat them individually by hand). Roll each grape in the almonds. Place on wax paper and chill until serving.

No comments:

Recipe Index

What's with the "food slut" title?

Simple. I was initially going to go with "food whore" until Brad pointed out that "whores do it for the money, but sluts do it because they like it". Awesome.

Food slut, tell us about yourself!

How kind of you to ask!

I'm Cheryl, and I'm a food slut. I love food. I love cooking it, eating it, photographing it, staring at it, writing about it and reading about it. Cookbooks are one of my favorite things to read, and I'm known to scatter them around the house so I always have one to browse through, regardless of where I am. There are few things I find more enjoyable than ambling through a grocery store (particularly gourmet shops, or those in foreign countries) and checking out the products. I'm a slut, all right!

Besides being a food slut, I'm also a wife and mom. I'm 33years old, and have been married seven years to Brad, a man who loves food as much as I do. We have two fabulous little girls who love to help out in the kitchen. I've lived in Washington state (18 years, broken up into chunks of time here and there), California(3 years), Spain(7 years), Japan(4 years), Louisiana (1 year), and just recently moved to central New York, which I've already fallen deeply in love with.

This blog serves as a place for me to share my recipes with others, to make notes about different things I cook, and also as a means for me to corral all of my recipes in one place for easy reference.